Sauteed mushroom, aglio olio e peperoncino style

I was thinking of cooking some mushrooms as a side dish for dinner tonight. I like simple sauteed mushroom with butter or olive oil, but I wanted a bit more flavour so I added some chopped garlic and sliced chillies.

Incidentally, “garlic, oil, and chillies” is just exactly what “Aglio olio e peperoncino” is in Italian and it is a very traditional sauce for dried pasta – what a coincidence.

The whole mushrooms cooked this way are just lovely and absolutely satisfying in each bite. It takes a bit longer to cook whole mushrooms instead of sliced or quartered but it is worth the time. (Forgot to take pictures because simply couldn’t wait to eat them).

– 2 cups of white mushrooms, leave as whole
– 3 cloves garlic, chopped (not too fine or it will burn easily)
– 2 chillies, seeds removed and thinly sliced
– salt and pepper to taste
– olive oil

Combine 2 tablespoons of olive oil, garlic, and chillies and whole mushrooms in a small skillet and saute over lowest possible heat until the mushrooms are cooked. Season well with salt and pepper. Toss every 1 minute. Add more oil if it gets dry. It should take about 10-15 minutes, depending on the size of the mushroom. Be careful not to burn the garlic or it will give a bitter flavour.

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